23 Pasta
- Mushroom linguine with cherrystone clam meat, dill and chive sauce
- Steamed fresh mussels in a nest of spinach linguine, with saffron sauce
- Raviolini “Pavarotti”; Cheese filled raviolini with prosciutto, sun dried tomatoes, morel cream
- Wild mushroom cannelloni with pesto sauce and fresh Parmesan
- Seafood lemon dill penne with a light tomato basil sauce
- Chow mein, chicken, shrimp, beef etc.
- Stir-fry
- Cheese tortellini Alfredo, served with basil cream, garlic and fresh Parmesan
- Herb linguine, accompanied with hot Italian sausage in a chunky tomato herb sauce
- Fettuccine Bombay; Light curry sauce with seafood and mango
- Tortellini Marinara; Tangy tomato sauce with mushrooms, green and red peppers and Italian
sausages
- Ravioli with asparagus and mushroom puree
- Pasta with shrimp and corn, garnished with red pepper sauce
- Ragout of seafood with asparagus over pasta, served with curried herb and zinfandel sauce
- Seafood cannelloni with carrot and ginger sauce
- Egg linguine vitello, tossed with strips of veal and shrimp in a light tuna cream sauce, served
with garlic bread
- Pasta with prawns and artichokes; Pan-fried prawns and artichoke hearts, sautéed with sun
dried tomatoes
- Penne with chicken and chorizo sausage, served with a light basil, tomato cream sauce
- Penne with an eggplant, zucchini, tomato sauce and feta cheese
- Linguine with red clam sauce, tossed with Manila clams, tomato and basil
- Vegetarian Delight; Seasonal fresh vegetables and pasta tossed with pesto and olive oil
- Ravioli filled with shrimp and crab with a hint of fresh ginger and coriander, on a bed of warm
smoked salmon and red bell pepper dressing
- Egg linguine, marinated beef, spinach, canbazola cheese and café au lait
- Garganelli pasta, prosciutto, artichokes, oyster mushrooms and sun dried tomato sauce
- Shanghai noodles, jumbo prawns, crisp vegetables, pea sprouts and oyster sauce
- Rossi Tomato Pasta; with crabmeat, snow peas and tomatoes, stone ground mustard sauce
- Curried fettuccine, seafood and asparagus, hot chili and red pepper coulis
- Seafood cannelloni baked with 3 cheese and saffron sauce
- Fresh bowtie pasta with smoked duck in a black currant sauce
- Medley of fresh mussels and clams, braised with red peppers and tarragon, finished with a light
Brie glaze, served with pasta
- Pan seared salmon, lightly peppered with feta cheese linguine and shrimp, spring peas and corn
- Pasta with salmon, prawns and scallops with haricots vert and tomato saffron broth
- Pasta and squid, tossed with spiced vegetables, olive oil and tomatoes
- Fettuccine with rock shrimp, tomato, saffron and leek
- Penne pasta with peppered veal, light blue cheese sauce and oranges
- Tricolor meat tortellini with goat cheese and mushrooms
- Shrimp and tuna ravioli, ricotta and Stilton cheese sauce
- Lemon and black pepper linguine, morsels of chicken with sun dried tomato pesto, drizzled with
virgin olive oil
- BBQ chicken on a bed of herb linguine with mushrooms and ribbon vegetables
- Rock prawn ravioli, served in a roasted garlic, saffron, Pernod cream, baked with a three Italian
cheese blend
- Egg fettuccine, cilantro pesto, and Cajun baby shrimp
- Cheese tortellini with spinach and pancetta in a clam marinara sauce
- Salmon filled cannelloni with a duo of sauces, spiced tomato and herb cream, garnished with a
julienne of vegetable
- Linguine bound in a light pesto cream, topped with scallops, shrimp and hot smoked salmon,
decorated with mussels, clams and a concasse of fresh tomato and peppers
23 Pasta, page 2
- Vegetarian lasagna with grilled vegetables, mushrooms, spinach, low fat ricotta and mozzarella
cheese, focaccia bread
- Pasta with baby shrimp and Portobello mushroom in a white wine, dill and fresh Parmesan
cream sauce
- Pasta with chicken, chorizo sausage, zucchini and asparagus in a balsamic, herb and tomato
broth
- Rainbow rotini with grilled vegetables, pesto and seafood or chicken, a trio of Italian cheese
- Cheese tortellini with primavera sauce and Parmesan
- Linguine with smoked salmon and chives white wine cream sauce
- Penne pasta with pancetta and shrimp, served with grilled vegetable sauce
- Salmon and Camembert raviolis with chive port broth
- Fusili pasta with sausage, corn and roasted red pepper sauce
- Penne pasta, char-grilled chicken breast, with sun dried tomatoes and herbs
- Grilled garlic chicken with cheese raviolis, tomato basil broth
- Garlic prawn raviolis with tomato parsley broth
- Conchiglie pasta shells, filled with chicken and shiitake mushroom mousseline, baked in tomato
basil cream sauce
- Veal tortellini with papaya and cilantro cream
- Penne garnished with seafood, baked salmon, two prawns, two scallops and vegetable julienne
in a creamy dill chardonnay sauce
- Spinach and ricotta cheese cannelloni with two sauces
- Spinach fettuccine with sautéed chicken and prawns, in a tomato basil cream sauce
- Baked three color tortellini with sautéed vegetables and plum tomato sauce
- Linguine and seafood pan fried with garlic, black bean and cilantro
- Rotini with fresh tomatoes, spaghetti squash and rosemary butter
- Lemon pepper linguine with a light sun dried tomato pesto broth and seafood or chicken
- Chicken and three mushroom linguine, served with a creamy sauce and garnished with green
onions and diced tomatoes
- Oriental Fettuccine; With spicy Thai peanut sauce, carrots, green onions and sesame seeds,
finished with chopped parsley
- Spaghetti and meatballs, served with traditional tomato sauce
- Fettuccine with spicy chicken and spinach, with a mix of spicy Alfredo sauce, chicken and
spinach
- Linguine alla pomodoro; Tossed in marinara sauce with roasted garlic, bacon, Italian sausage,
black olives and tomatoes
- Chile linguine; Smoked chicken, sun dried tomatoes and ancho chili butter in a Parmesan cream
sauce
- Fajita cannelloni; Fajita spiced chicken, spinach and ricotta cheese stuffed in cannelloni shell,
served with salsa cream sauce
- Fresh lemon pepper linguine with grilled vegetables, feta cheese crumble and tapenade
- Bami Goreng; Indonesian noodles, fried with baby shrimp, BBQ pork and chicken satay
- Smoked salmon pasta; House smoked salmon and farfalle pasta with ratatouille, basil oil and
Focaccia diamonds
- Madras chicken linguine, a spicy curry sauce
- Mediterranean Pasta; Artichokes, roasted red peppers, sun dried tomatoes, feta cheese and
fresh basil, tossed in a light cream sauce
- Seafood Pasta; Scallops, prawns, smoked salmon, baby shrimp, julienne of red and green
peppers, garlic and onions in a creamed tomato, green peppercorn sauce, finished with Pinot
gris
- Cheese Tortellini; With prosciutto ham, mushrooms, spinach and Parmesan cream
- Lemon Pepper Linguine, with artichoke hearts, mushrooms, roasted vegetables and cilantro
broth
- Chicken Pasta, with tender chicken, Portobello mushroom, fresh pesto and a touch of cream
23 Pasta page 3
- Linguine and Prawns; Linguine served with pesto and black tiger prawns, topped with pine nuts
and three cheese blend
- Fettuccine alla Siciliana (spicy); Tomato sauce, anchovies, garlic, peperoncino, capicollo,
shrimp and spinach
- Beef Gemeli; Top sirloin sautéed in garlic, rosemary and porcini mushrooms, then finished with
a Jack Daniel’s cream sauce
- Spaghetti with spicy Italian sausage, basil and tomato fresca sauce
- Porcini mushroom Ravioli, complemented with Ehrenfelser cream sauce and fresh grated
Asiago cheese
- Seafood and Saffron Linguine; Fresh saffron infused pasta, black truffles, scallops and prawns
in a vermouth cream sauce
- Spicy Chicken Fettuccine; Chicken breast with sun dried tomatoes, white wine rosemary cream
- Spaetzle; Homemade German noodles, tossed in butter with sliced onions, ham, mushrooms
and cheese
- Sicilian Penne; Spicy chorizo sausage and juicy prawns, tossed in a fresh tomato basil sauce
and topped with feta and olives
- Three colored cheese tortellini with basil and tomato sauce, garnished with broccoli and
Portobello mushroom
- Italian Sausage Ravioli; Ravioli stuffed with Italian sausage, aged cheeses, spinach and garlic,
served with tomato pesto sauce and roasted garlic
- Sausage and chicken Jambalaya; Andouille sausage, smoked chicken, peppers and onions in a
spicy Cajun tomato sauce, with rigatoni
- Cajun Linguine; Shrimp, crab, tomatoes, green onions and mushrooms in a Cajun garlic cream
- Mushroom, spinach and three cheese cannelloni with a pesto and sun dried tomato sauce
- Seafood Lemon Dill Penne, with shellfish, salmon and halibut in a light tomato-cilantro sauce
- Penne Rigate; With chicken and three mushrooms in a pesto Alfredo sauce
- Pasta Tropicale; Shrimp, baby clams, pineapple, curry, white wine, cream and Parmesan
- Pasta Triple Tomato; Sun dried, Italian plum and fresh tomatoes, chicken stock, fresh basil,
ginger and cilantro
- Pasta Bermuda Triangle; Chicken, mushrooms and artichoke hearts with chicken stock and
cream
- Linguine Pescatore; Tomato sauce with chilies, fresh herbs and baby clams, white wine
steamed fresh mussels, fresh clams, squid rings and peeled shrimps
- Baked Cod Marinara; Herb and white wine poached cod loin on top of orzo pasta with butter and
fresh chopped parsley, all topped with marinara sauce and three cheese blend
- Salmon Lasagna; With red and white sauces
- Spaghetti Vongole; With white clam sauce and garlic
- Grilled Scallops on Fettuccine; With leeks, bacon (pancetta) and mushrooms, Alfredo style
sauce
- Penne with chicken, chorizo sausage, artichoke hearts and peppers, served with tomato basil
sauce
- Linguine with smoked salmon, sun dried tomatoes and chive and dill cream sauce
- Tagliatelle with prawns, fresh tomatoes, zucchini and capers in a light white wine and balsamic
broth
- Ravioli with asparagus tips, red peppers, hearts of palm in a roasted butternut squash cream
sauce
- Green Curry Chicken; Sautéed chicken breast tossed in a light green curry sauce sprinkled with
diced apple and coconut, served over fresh pasta
- Spinach and Tomato Penne; With garlic and onion, fresh spinach, diced tomatoes and a splash
of cream
- Seafood Fettuccine; Baby shrimp, crabmeat, scallops, smoked salmon and prawns simmered in
a cream sauce with garlic and wine
- Same as above with chicken and prawns
23 Pasta page 4
- Ravioli all’ Opera; Homemade cheese ravioli with mushrooms, onions and peas, tossed in a
creamy meat sauce
- Linguine with B.C. smoked salmon in a chive-5 mushroom cream sauce
- Vegetarian Ravioli with wilted arugula, shaved Romano cheese, sun dried tomatoes, roasted
garlic and pepper sauce
- Cavatappi noodles with chorizo sausage, mushrooms, spinach, tomatoes and roasted red
pepper sauce
- Veal cannelloni with tomato and cream pesto sauce
- Curry chicken on tri-color fusili with toasted coconut
- Fettuccine Noodles Italian: Kalamata olives, tomatoes, fresh basil, olive oil, garlic, roasted
pine nuts, Parmesan and chicken broth
- Thai Primavera with coconut, chiles and lime P1
- Pasta with roasted tomato salsa
- Chinese peanut noodle salad P2
- Indian curried chicken pasta P4
- Southwest pasta with grilled vegetables
- California Lo Mein P5
- Lemon pepper seafood orzo pasta
- Rotini with gingered seafood
- Mediterranean penne with grilled tuna
- Caribbean capalappi with shrimp, clams and scallops
- Coconut cilantro pasta with fresh shellfish
- Ginger beurre blanc pasta with salmon P6
- Thai pork with pasta, coconut sauce and spring vegetables
- Conchiglie shells with southwest veggies, smoked chicken and tomato Cajun sauce
- Spaghetti with three mushrooms, veal cream and fresh basil P7
- Fusili with dill pesto and smoked salmon
- Pasta with cilantro, creamy citrus sauce, garnished with seafood
- Penne pasta with three different nuts, beef and a light Gorgonzola sauce, topped with fresh
grapes
- Pasta mixed with char grilled vegetables and a chanterelle basil cream sauce
- Trio of smoked seafood ravioli with a chunky tomato pesto sauce
- Five cheese tortellini toasted with garlic, shalottes on julienne of leek and carrots, served on
roasted red pepper sauce
- Pasta with a spicy lemon pepper cream sauce and fresh steamed mussels and clams
- Pasta with Madeira, truffle sauce and fresh wild mushrooms
- Shrimp-stuffed ravioli with basil-Pernod sauce
- Spicy tangerine, coconut curry chicken over chow mein noodles
- Beef tenderloin tip with wild mushrooms, tossed with hoi sin hot wok sauce and spaghetti
- Curried coconut noodles with mint, basil and smoked chicken
- Spaghetti with pancetta, fontina and fresh herbs, garlic mushroom puree sauce
- Grilled Italian sausage, eggplant and marinated artichoke hearts over fettuccine, served with
basil and red pepper coulis
- Five-spice game hens with mushroom-asparagus Lo Mein
- Mexican vegetables and vermicelli with cilantro flavored cream
- Lemon-parsley tagliatelle with mussels and salmon, served with fennel and Pernod broth
- Cappelini with seafood, broccoli and red peppers in saffron scented cream
- Spaghetti with Swiss chard, sun dried tomatoes and fontina cheese
- Linguini, garden vegetables and ripe olives in spicy garlic herb oil, garnished with pine nuts
- Egg noodles and three-cheese blend with fresh herbs and pecans, served with wild mushroom
sauce
- Lemon pepper linguini with fresh mussels in cilantro, Pernod and Serrano chile cream sauce
- Thai Tagliatelle with sautéed duck, green string beans and spicy soy cream sauce
- Homemade ravioli stuffed with butternut squash and roasted garlic in a nutty butter sage sauce
23 Pasta page 5
- Acorn squash tortelloni with sage, dried cherries, walnuts and truffle broth
- Chicken Guacamole Linguini: Grilled onions, roasted red peppers, herb tomato sauce, topped
with chicken and guacamole
- Seafood Fettuccine sauté with clams, mussels, scallops, mushrooms and artichoke hearts,
toasted with a lemony sun dried tomato and dill sauce
- Ravioli: With curry cream sauce, filled with goat cheese, sun dried tomato and shiitake
mushroom mousse
- Alabama Shrimp Linguini: Tequila marinated shrimp, scallops and crab with citrus cream sauce
- Hot and Sassy Shrimp:
- Grilled prawns with jalapeno, pancetta and our favorite barbecue sauce on angel hair pasta
- Spinach and ricotta cannelloni, served with basil Alfredo sauce and grilled bell peppers
- Seafood Lasagna: Shrimp, crab, salmon and halibut, spinach, mushrooms and layers of tomato
sauce and saffron cream sauce
- Asian Chicken Stir Fry: Crisp snow peas, water chestnuts, bell peppers, and mushrooms with a
black bean sauce, served over shanghai noodles
- Seafood Linguini: Mussels, scallops, shrimp, crawfish and mushrooms with lemon pepper
linguini in a tarragon, garlic white wine sauce
- Ravioli with wild Mushrooms: Raviolis filled with mushroom mix in a creamy smoked cheese and
sun dried tomato sauce
- Chicken Penne Alfredo: Grilled chicken tossed with penne noodles, spinach, roasted tomatoes,
pine nuts and basil Alfredo sauce
- Veal and spinach cannelloni with roasted plum tomato and herb pesto sauce
- Grilled quail with spinach, pesto ravioli stuffed with cheese and port wine glaze
- Cajun Spinach Fettuccine: Sautéed chicken, Italian sausage with red onions, garlic, red peppers
and broccoli, tossed with spinach fettuccine and Cajun sauce, crowned with baby shrimp
- Garden linguini pasta, tossed with fresh baby vegetables and herbs in a light garlic sauce with a
hint of Romano cheese
- Lobster Alfredo
- Seafood Farfalle: Pan fried scallops, lobster and crabmeat with a sauté of garlic, fresh plum
tomatoes, artichoke hearts and basil in a Brie cheese sauce on bow tie pasta
- Pan fried Maine lobster and calamari, dill tomato sauce, pesto linguini, sautéed baby squash
- Pasta and Chicken Allison: Marinated artichokes, mushrooms, tomatoes, lobster and chicken
tossed in a light lemon and pepper broth on bow tie pasta, served with fresh havarti cheese
- Okanagan porcini mushroom ravioli with roasted sweet peppers and leeks in a light sun dried